And today, a potato flatbread! Just looking at it, you can tell how appetizing it is, right? However, looking at it, you wouldn’t know that it’s also incredibly easy to prepare. I’m telling you, and you can trust me. It’s perfect for a tasty snack, a Sunday brunch, or even a rustic dinner with friends. To be honest, it’s perfect any time you’re hungry. I made it and served it directly from the baking sheet after cutting it into squares with a pizza cutter. I paired it with a rich salad and a platter of cold cuts. Dinner’s ready! Yesssssss…
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Potato Flatbread
- 1 3/4 cups type 1 flour
- 1 1/2 lbs potatoes (weighed with skin)
- 1 1/4 cups water
- 1 sprig rosemary
- 2 oz Grana Padano cheese, grated (or Parmigiano)
- cornmeal
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Potato Peeler
- 1 Grater with large holes
- 1 Mandoline
- 1 Bowl
- 1 Hand Whisk
- 1 Brush
- 1 Baking Pan (15 × 11 inches)
- Parchment Paper
Preparation of the Potato Flatbread
Put the white flour in a bowl, add the water, and mix with a small hand whisk until you get a smooth, lump-free batter.
Then season it with two pinches of salt, a generous grinding of black pepper, two tablespoons of oil, and mix again.
Peel the potatoes and grate 300 g (10.5 oz) with a grater with large holes, then put them in a cloth and squeeze them very well.
Transfer them to the bowl and mix carefully.
Finally, scent with chopped rosemary needles and also add the grated cheese. Perfectly blend all the ingredients.
Line a large baking sheet with parchment paper (mine measures 15 × 11 inches, but a larger one is also fine), brush the paper with a little oil, and pour the prepared mixture, leveling it well.
Sprinkle the entire surface with cornmeal.
At this point, using a mandoline, thinly slice the remaining potatoes and arrange them over the entire surface, slightly overlapping them.
Salt to taste, drizzle with a little oil, sprinkle with more cornmeal, and dust with the remaining grated cheese.
Bake the potato flatbread in a preheated fan oven at 392°F (200°C) for 30 minutes, then switch to the grill function and continue baking for another five minutes until fully golden. Remove from oven and let it cool slightly before serving. Enjoy! Paola
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